Roasted Vegetables

Different vegetables take different amounts of time to cook, so you need to add them in stages when making roasted vegetables.

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Roasted Vegetables

  • Prep Time: 1 h 10 m
  • Cook Time: 45 m
  • Total Time: 1 h 55 m
  • Servings:


  • 1 red onion wedges
  • 1 red pepper chunks
  • 1 yellow pepper chunks
  • 1 zucchini large chunks
  • 1 eggplant large chunks
  • ¼ cup olive oil
  • coarse or kosher salt
  • freshly ground black pepper
  • 1 tablespoon chopped fresh thyme


  1. Pre-heat the oven to 450˚ F.
  2. Cut the vegetables into chunks, trying to make them all a uniform size.
  3. Toss the vegetables with the olive oil, salt and pepper and fresh thyme.
  4. Roast the onions alone for about 20 to 30 minutes. Then add the remaining vegetables and roast for another 10 to 15 minutes.
  5. Remove from the oven and season to taste again, or garnish with some chopped fresh herbs or Parmesan cheese.
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